Farmhouse Sour Ale is a blend of Saccharomyces and Lactobacillus. It was formulated
for brewers wishing to create a saison with a balanced acid profile that
complements the complex esters of our unique farmhouse/saison yeast strains,
but without the Brettanomyces funk.
This blend contains two farmhouse/saison Saccharomyces cerevisiae isolates,
Lactobacillus brevis, and Lactobacillus delbreuckii. The two Saccharomyces strains will combine
to create a delightful ester profile of grapefruit and orange zest, accompanied
by a mild earthiness and spiciness. The two Lactobacillus strains
will produce a balanced acid profile, given a suitable supply of accessible
carbohydrates that remain after the bulk of fermentation has been completed by Saccharomyces.
Expect this blend to take 1-3 months to begin creating
appreciable levels of acidity, depending primarily upon fermentation
temperature and the IBU. Higher fermentation temperatures and lower (0-5) IBU
will produce elevated levels of acidity. Lower fermentation temperatures and
higher (10+) IBU will produce lower levels of acidity.
Approximately 53 billion cells/vial.
Temperature: 70 - 78 ºF